A delightful and easy-to-make Mexican black bean recipe, perfect as a side dish or a main course.
Heat the olive oil in a medium saucepan over medium heat.
Ensure the oil is hot enough before adding the vegetables to enhance their flavor.
Add the chopped onion, bell pepper, and minced garlic to the saucepan.
Stir occasionally to prevent the vegetables from sticking to the pan.
Stir in the chili powder, bay leaves, cumin, and oregano, cooking for 1 minute.
Cooking the spices briefly releases their aroma and enhances the dish's flavor.
Add the black beans and chicken broth, then bring to a boil.
Stir well to combine all ingredients evenly.
Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Remove the bay leaves, stir in the chopped cilantro, and serve.
Garnish with extra cilantro for a fresh touch.
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